So I make banana bread almost every couple of weeks. Usually it’s so we don’t waste the ripening banana bunch I always seem to have left over from our organic veg box, and also because my man absolutely loves it toasted up with butter for morning tea while working on the house. If you leave the sugar out and instead use really ripe bananas, then having a slice of this each day is absolutely encouraged. Remember that I use buckwheat flour because it is not only gluten free, but it is high in protein and safe for heating/cooking rather than oxidising almond meal. You can buy in bulk from Good For Store in Ponsonby or Ceres Organics bags are available from most New World’s.
Banana bread – the most simple recipe
Avoid the toast and gluten filled processed breads and enjoy this in the freezer or pantry to toast up for breakfast or snacks. I call it fertility bread simply because it contains wonderful ingredients conducive to reproductive health, happy hormones, gentle gut health and minerals for healthy pregnancy like choline, selenium, and zinc. If you’re not looking to make a baby, then you can simply enjoy this without guilt.
3 very ripe large bananas (approx 1.5 cups worth)
3 free range or organic eggs
1/2 level tsp baking powder
1 tbl maca powder
1/4 cup coconut desiccated or shredded
1/4 cup brazil nuts, sliced
1/4 cup walnuts
2 cups buckwheat flour
Combine banana, eggs, baking powder and maca first either in a food processor or mashing and mixing by hand. Take wet banana mixture and add everything else and combine well. Pour into lined bread tin and bake for about 35 minutes or until cooked through and golden brown at 180 degrees.
Always slice and then store in the freezer when you make buckwheat versions. Toast twice to heat through. Add organic butter, yoghurt, cashew cream or enjoy with chia jam.